Caramel Apple Crumble


  • 80g plain flour
  • 50g wholemeal flour
  • 20g desiccated coconut
  • 60g brown sugar
  • 1 tsp ground cinnamon
  • 70g butter, slightly softened and chopped
Caramel Apple
  • 60ml cream
  • 1 small cinnamon stick
  • 120g caster sugar
  • 60ml water
  • 10g butter
  • pinch of sea salt
  • 4 apples, peeled, cored and chopped into 2cm chunks
  1. Preheat oven to 180°C and lightly grease two large ramekins or ovenproof dishes.
  2. To make the crumble, whisk together the flours, coconut, sugar and cinnamon. Rub the butter into the flour until it resembles coarse crumbs.
  3. For the caramel apple, gently heat the cream with the cinnamon stick, remove from heat and allow to infuse for about 10-20 minutes. Remove the cinnamon.
  4. In another pan, add the water and sugar and stir over low heat until sugar has dissolved. Crank up the heat to medium, bring to a boil then cook until caramel is amber and golden.
  5. Remove from heat and add the warmed cream, taking care as it will splutter and bubble. Add the butter and salt then stir over low heat until everything has combined.
  6. Add the chopped apples, stir to coat then cook for a few minutes. If you like a softer apple filling then cook a little longer until apples are just tender.
  7. With a slotted spoon, spoon apples into 2 large ramekins or ovenproof dishes. Scatter crumble over the surface then bake for 20-25 minutes or until crumble is golden and the filling is bubbling.
  8. With the remaining apple caramel, whisk through some extra cream if you wish to make a caramel sauce (use for the crumble or over ice cream etc).
  9. Serve crumbles with a dollop of double cream or custard and if you wish, a good dose of that apple caramel sauce

Apple & Blackberry Crumble


  • 250g (9 oz) blackberries, washed
  • 500g (1 lb) cooking apples, cored and cut into chunks
  • 25g (1 oz) soft brown sugar
  • 15ml (1 tbsp) butter
  • 1 pinch of cinnamon
  • 75g (2½ oz) porridge oats
  • 50g (2 oz) plain or wholemeal flour
  • 40g (1½ oz) brown sugar
  • 40g (1½ oz) unsalted butter, cubed


  1. Preheat the oven to 180°C (fan 160°C/356°F/gas 4).
  2. Melt the butter in a saucepan and add the apples and sugar, stirring over a low heat until the apples are soft. Remove from the heat, allow to cool and gently stir in the blackberries and cinnamon and place the mixture into a pie dish.
  3. To make the crumble, rub the oats, flour, sugar and butter together in a bowl until well mixed. Sprinkle this mixture over the fruit and bake for 30-45 minutes, until golden brown.
  • Serve warm with cream, custard or vanilla ice cream.